Fort Lee Culinary Competition Training Video on Aspic

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An ACES Aspic Training Video for the 2008 competition.
Culinary Arts Program - U.S. Army Culinary Arts Competition
www.quartermast...
The American Culinary Federation sanctions the competition. Medals received from federation entries can be used towards chef certification. The competition is open to active duty members of all Services, DOD civilians, and USAR and ARNG personnel. Active duty teams will be formed by
installation. The USAR teams by DRC/RSC. ARNG teams will be formed by State. The number of competitors allowed per team will be reviewed each year and may be adjusted on facility and equipment availability. The number will be addressed in the annual competition rules.
The United States Army Culinary Arts Program is really progressing and representing culinary trends from around the world. The overall program includes the Annual Culinary Arts Competition at Fort Lee, VA, home of the Quartermaster Corps; the United States Army Culinary Arts Team; and the Culinary Skills Training Division. Here students from AIT, BNCOC, ANCOC, and the Advanced Culinary Skills Training Courses receive their hands-on instruction.
The Culinary Arts Competition at Fort Lee. In its 31 year history the only time the competition did not take place was in 1991 during the Desert Storm campaign and 2003 during Operation Iraqi Freedom. The 31st annual competition is truly shaping up to be one of our best events held here at Fort
Lee. For the first time ever the competition will showcase our young culinarians and really test their knowledge and skill. The three tier Installation of
the Year event will begin with the Culinary Knowledge Bowl Examination, a fifty question test which includes Food Safety and Sanitation; Nutritional Cooking; Food Service Management; and Quality Food Preparation. The top four teams compete in a Jeopardy style event that includes music and daily-double format. This event takes place during the public viewing exhibition at the Fort Lee Field House. The juniors are further tested in the all new Student Skills Competition. This event tests four E-4s and below in their knife skills, meat fabrication and menu production. These two primer events are open to the public and held in the post field house during the second week of the show. We truly look forward to seeing these young soldier chefs
at work.
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[@Joeherdingcats]

Was really hoping to find the second video

[@adamchurvis1]

Type A gelatin is produced by treating animal products with acid -- hence the "A." Type B gelatin is produced by treating animal products with alkali, a.k.a., "base" -- hence the "B." Type A is typically made from pork skin and bone because its proteins lend themselves to more efficient processing via acid, whereas base works best for beef. But Type B gelatin is not made just from bone marrow, despite being referred to often as "bovine bone gelatin"; it is made from both beef bone and hides. Type A gelatin typically results in higher bloom values but lower viscosity, whereas Type B gelatin typically results in lower bloom values but higher viscosity, which would make it ideal for use in aspic glazing as shown in this video. Type B gelatin takes much longer to produce and results in more consistent amino acid compounds, and so you will often see it with a higher price tag. Ironically, it is most often used for industrial applications. The techniques the Fort Lee team used in this video are spot-on, and an excellent example of exactly how to produce top-quality results from a properly-constructed, Type-B-based aspic. I've never seen it done better.

[@EHYEHasherEHYEH1]

Excellent video...

[@anthonyflores1606]

It's aspic not aspect

[@OscarMaris]

he's from boston give him a break